Combine dill and cream cheese in a bowl, season with wasabi paste and salt, if necessary.Cover a cutting board with a cling film, then place salmon sliced next to each other, overlapping slightly. Spread the cream cheese mixture over the salmon slices. With the help of the cling film, roll into a tight cylinder, starting from the longer edge. ´Place the roll into a freezer for at least half an hour (I kept it in the freezer for 2 hours).Toast sesame seeds on a dry non-stick pan until golden, then sprinkle onto a cutting board.Remove the salmon roll from the freezer and unwrap. Roll back and forth in sesame seeds to cover.Using a very sharp knife, cut into 1 cm slices.